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Full Description
Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.
Contents
1. Introduction to extrusion cooking
2. Design and modelling of single screw extruder
3. Design and modelling of twin screw extruder
4. Reactive extrusion processing
5. Extrusion-based 3D printing
6. Cold extrusion
7. Hybrid extrusion
8. Role of carbohydrates in extrusion
9. Role of protein in extrusion
10. Role of fat and lipid in extrusion
11. Effect on phytochemical properties
12. Effect on anti-nutritional factors
13. Development of texturized vegetable protein
14. Development of aqua food by extrusion processing
15. Development of pet foods by extrusion processing
16. Development of starch/polymeric foams by extrusion processing
17. Process standardization
18. Novel applications
19. Working with an extruder: Problems, safety and troubleshooting
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